Mini Rhubarb Upside-Down Cakes Mini Rhubarb Upside-Down Cakes

Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

These super-moist little cakes are best served warm. If some of the rhubarb sticks to the pan, just scoop it out and onto the cakes.

  • Prep time 15 minutes
  • Total time 30 minutes


Butterscotch Sauce:


Topping: In large bowl, stir together rhubarb, brown sugar and cornstarch; stir in butter. Divide among greased 12-count muffin pan, pressing batter with back of spoon. Set aside.

Cakes: In bowl, beat butter with brown sugar until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and baking soda; stir into butter mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk.

Spoon batter over top of rhubarb mixture. Bake in 350°F oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes. Let cool in pan for 3 minutes. Carefully invert onto serving platter.

Butterscotch Sauce: While cakes are cooling, in small saucepan, cook brown sugar and butter over medium heat, stirring, until butter is melted and sugar is dissolved, about 3 minutes. Remove from heat. Stir in cream. Drizzle over cakes.

Make it year-round: Substitute 4 cups frozen sliced rhubarb, thawed and thoroughly patted dry, for the fresh rhubarb.

Makes 12 mini cakes.

Nutritional facts per mini cake: about

  • Fibre 1 g
  • Sodium 145 mg
  • Sugars 20 g
  • Protein 3 g
  • Calories 243.0
  • Total fat 13 g
  • Potassium 141 mg
  • Cholesterol 50 mg
  • Saturated fat 8 g
  • Total carbohydrate 29 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 13.0
  • Vitamin C 3.0
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Baking & Desserts

Mini Rhubarb Upside-Down Cakes